22 October, 2012

The curry

I love this curry.  It's a Bill Grainger recipe and, despite owning the book for seven months, I only had it for the first time when I lent the book to Ms. Delahunty and she cooked it for us for dinner.  We have it a lot here now and I recently made it for a gaggle of friends who came over for a bit of a hooley last week.

You'll need:

8 skinless chicken thighs, cut into quarters (I sometimes use chicken fillets (5) for us if I can't find chicken thighs).

2 tbsp curry powder 
Sea salt 
1 tbsp olive oil 
4 red Asian shallots, sliced (hmm, a red onion does in a jam).
1 red chilli, finely chopped (deseeded first, if you like) 
1 lemongrass stalk, crushed with the back of a knife and split.  A mate of mine calls these 'sticks'!!
5cm piece of fresh ginger, peeled and sliced (I sometimes use a tablespoon of lazy ginger)
2 tbsp fish sauce 
1 tbsp caster sugar 
500g/1lb sweet potatoes, peeled and cut into chunks (Kids hate sweet potatoes so I use salad potatoes, y'know, small ones).
400ml/14fl oz chicken stock 
250ml/8fl oz coconut milk

To serve

Red chilli, finely chopped 

Rice (take it easy on the salt when salting the water at this point!!)
Spring onions, sliced (I forgot these)
Coriander, shredded.

Then you:

Put the chicken and curry powder in a bowl and toss to coat well. Season with sea salt. Heat the oil in a large, heavy-based pan over a medium heat. Add the shallots and chilli and fry for 2 minutes.
Add the chicken and cook until sealed and browned all over. Add the lemongrass, ginger, fish sauce, sugar, sweet potatoes and stock to the pan. Bring to the boil, cover and reduce the heat to medium-low.
Simmer for 15-20 minutes. Stir in the coconut milk then cover and simmer for another 5 minutes. Scatter with red chilli to taste and serve with rice tossed with spring onions.

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